A few of days ago I bought by mistake a box of vegan puff pastry so I decided to prepare a vegan dish. I sliced the potato with the mandolin slicer, I prepared a spice mix blending sea salt, fresh rosemary and chimichurri blend and I shaped the puff pastry and potato slices into roses. I baked the roses in a muffin tin greased with vegan butter spread. For a non-vegan version these beautiful and yummy roses , use regular puff pastry, brush with a slightly beaten egg before baking and grease the muffin tin with melted unsalted butter.
Make these savory roses as appetizer for Valentine’s Day dinner.
Photo by Ale Gambini – BreadLoveAndDreams.com
Yields : 3 potato roses
Difficulty : easy
Prep Time : 15 min.
Cook Time : 35 min.
1 sheet vegan puff pastry, thawed
1 tablespoon spice mix (chimichurri blend, rosemary, sea salt)
2 tablespoons Extra Virgin Olive Oil
vegan butter spread, to grease the pan
Preheat oven at 350 F degrees.
Peel, wash, pat dry the potato then slice it with a mandolin slicer as thin as possible.
Meanwhile put spice mix and olive oil in a bowl and combine then add the potato slices to the mixture and blend all the ingredients.
On a floured work surface, slightly roll the thawed puff pastry .
Cut into three rectangles.
Lay the potato slices along the length of each puff pastry rectangles, leaving 1 inch of the pastry uncovered.
Fold the empty puff pastry over the potatoes and roll into a spiral. Seal the roses by pinching the puff pastry.
Brush three cups of a muffin tin with vegan butter spread.
Place the potato roses in the tin.
Bake for 35 minutes.